Vegetarian Classic Chicken and Vegetable Savory Pie

Indulge in the ultimate comfort food with this Vegetarian Classic Chicken and Vegetable Savory Pie, a plant-based spin on a timeless favorite. Brimming with hearty vegetables like carrots, celery, potatoes, and green peas, and made irresistibly satisfying with a savory plant-based chicken substitute, this recipe delivers a rich, creamy filling encased in a flaky golden pie crust. Infused with notes of garlic and thyme, every bite is bursting with homestyle flavor. Perfect for family dinners or a cozy night in, this vegetarian pie is easy to prepare and sure to impress. With just 15 minutes of prep and a total bake time of 45 minutes, this dish is ideal for both seasoned cooks and weeknight meal planners looking for a wholesome, satisfying option.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 300 grams plant-based chicken substitute
• 1 medium onion, diced
• 3 units garlic cloves, minced
• 2 medium carrot, peeled and sliced
• 2 units celery stalks, sliced
• 1 medium potato, peeled and chopped
• 1 cup frozen green peas
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 0.5 cup unsweetened plant-based milk (such as almond or soy)
• 2 units prepared pie crusts (top and bottom)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the sliced carrots, celery, and chopped potato to the skillet. Stir and cook for 5-6 minutes until the vegetables start to soften.

Step 6

Add the plant-based chicken substitute to the skillet and cook according to package instructions until lightly browned.

Step 7

Sprinkle the flour over the mixture and stir to coat the vegetables and chicken substitute. Cook for 1-2 minutes.

Step 8

Slowly add the vegetable broth while stirring, ensuring there are no lumps from the flour. Bring the mixture to a simmer and cook for 4-5 minutes until thickened.

Step 9

Stir in the frozen peas, dried thyme, salt, and black pepper. Cook for another 2 minutes, then remove from heat.

Step 10

Add the plant-based milk to the skillet and stir to combine.

Step 11

Line a 9-inch pie dish with one of the prepared pie crusts, pressing it gently into the corners.

Step 12

Pour the vegetable and chicken substitute filling into the pie crust, spreading it evenly.

Step 13

Place the second pie crust over the top of the filling. Crimp the edges of the pie crusts together to seal.

Step 14

Cut a few slits in the top crust to allow steam to escape during baking.

Step 15

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Step 16

Let the pie cool for a few minutes before serving. Enjoy your Vegetarian Classic Chicken and Vegetable Savory Pie!

Nutrition Facts

Serving size	(2025.3g)

Amount per serving	% Daily Value*
Calories	3777.8

Total Fat 217.6g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6831.3mg	0%
Total Carbohydrate 369.8g	0%
Dietary Fiber 42.5g	0%
Total Sugars 40.7g
Protein 98.6g	0%

Vitamin D 50IU	0%
Calcium 594.8mg	0%
Iron 23.6mg	0%
Potassium 3509.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 10.3%

Carbs: 38.6%